Lamb Skewers & Baked Vegetables

ingredients

Baked vegetables

• 1 zucchini, sliced into large rounds
• 3 potatoes, sliced into bite sized pieces
• 3-4 mushrooms, quartered
• 1 red onion, quartered
• 2 garlic cloves, crushed
• 2 tbsp fresh parsley, finely chopped
• 2 tomatoes, 1 quartered and 1 grated
• Salt & Pepper to taste
• Olive oil, drizzle

Lamb Skewers

• 2kg lamb shoulder, bone out
• 1 large rosemary sprig, leaves chopped
• Salt, Pepper, Dried Oregano
• 1 lemon, halved (juice one half, keep the other half for serving)
• Olive oil
• 10 wooden skewers

method

Baked vegetables

1. Preheat oven to 180°C fan-forced.
2. To a large mixing bowl, add all vegetables and season with olive oil, garlic, salt, pepper, parsley and top with the grated tomato. Mix well to ensure everything is well coated.
3. Pour onto a tray and bake in the oven for 1 hour or until vegetables are tender. Halfway through, give the vegetables a mix to ensure they cook evenly.
4. Serve with lamb skewers

Lamb Skewers

1. Soak skewers in water for as long as you can (this helps them not burn on the BBQ!)
2. Remove excess fat from the lamb shoulder, and slice into bite sized pieces. This may take some manoeuvring, so take your time in getting the right pieces.
3. Add to a bowl with the lemon juice and a drizzle of olive oil, and season with fresh rosemary, salt, pepper and dried oregano. Season to your liking - lamb is a really flavourful meat and takes on whatever you give it, so don’t be shy here!
4. Begin to skewer the meat, adding however much you like per skewer. If you wanted to get a little more vegetables in, you can switch each piece of lamb, with a piece of a vegetable like capsicum or zucchini, and then repeat with the lamb so you have a more colourful skewer.
5. Once all finished, cook on a BBQ of your choice (coal or gas) until lightly pink in the middle.
6. Squeeze the kept lemon half over the skewers and serve with the vegetables.